These Easy Eggless Tuna Patties are packed with flavor, crispy on the outside, and tender on the inside—just the kind of meal that will satisfy everyone. Plus, they’re super budget-friendly! You probably already have most of the ingredients in your pantry, and canned tuna is such an affordable way to get a good dose of protein. Whether you enjoy them as is, in a sandwich, or over a salad, you can easily switch things up depending on what you’re in the mood for!
Oriana’s Thoughts On The Recipe
You know those nights when you just need something quick, delicious, and healthy on the table? That’s exactly why I love these eggless tuna patties! They’re a fantastic go-to for those busy days when dinner needs to come together fast but still taste amazing. Plus, they’re a healthier option that doesn’t skimp on flavor, which is a total win in my book!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Canned Chunk Tuna in Water: The base of the recipe. Note: Make sure to drain it well to avoid watery patties. You can substitute with salmon if preferred.
- Breadcrumbs: Add structure and help bind the patties. Note: Panko breadcrumbs are a great option for extra crunch.
- Eggless Mayonnaise: Keeps the patties moist and adds a creamy texture without eggs. Note: Regular mayo works, too, if you’re not avoiding eggs.
- Dijon Mustard: Adds a subtle tang and depth of flavor. Note: Feel free to use yellow mustard in a pinch.
- Parsley: Fresh and bright, parsley brings a hint of herbaceousness to the patties. Note: Cilantro or dill can be swapped in if desired.
- Shallot: A milder, sweeter option than onions, shallots give a nice flavor without overpowering the tuna.
- Salt, Garlic Powder, Dill Weed, and Black Pepper: These seasonings are essential for a well-rounded flavor. Note: Adjust to taste, especially the salt, if your tuna is already salted.
- Lemon or Lime Juice: Brightens up the patties and cuts through the richness of the tuna.
- Olive Oil: Used for pan-frying the patties, giving them that nice crispy exterior.
Food Allergy Swaps
- Gluten-free: Use gluten-free breadcrumbs to make the patties safe for those with gluten sensitivities.
- Dairy-free: This recipe is already dairy-free, but be sure to use a dairy-free mayonnaise to keep it that way!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Tuna Mixture
Flake the tuna apart in a medium bowl. Add breadcrumbs, flour, mayonnaise, Dijon mustard, parsley, shallot, salt, garlic powder, dill, black pepper, and lime juice. Mix until well incorporated.
Step 2 – Form The Patties
Form the mixture into 4 patties. Use your hands to compact each individual patty so there aren’t any parts sticking out or falling apart. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size. Each patty is about 100 g.
Step 3 – Cook
Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
Recipe Tips
- Make sure to drain the tuna well to avoid watery patties. You can substitute with salmon if preferred.
- Don’t overmix the ingredients—just enough to combine everything, so the patties stay tender.
- If the mixture feels too wet, add a little more flour to help with binding.
- Be patient when cooking—let the patties get golden brown on one side before flipping.
Potential Challenges & Pro Tips
- Tuna flavor may be too strong for some: Tuna has a distinct flavor that not everyone loves, especially those who aren’t fish fans. Pro-Tip: If the tuna taste is a bit too much, try adding extra lemon juice for a tangy balance.
- Lack of eggs may make them slightly more delicate: Without eggs as a binder, the patties might feel a bit fragile when flipping them. Pro-tip: Don’t skip the flour. This helps them firm up and hold together better in the pan.
Variations & Additions
- Add chopped capers for a briny twist.
- For a bit of heat, throw in some red pepper flakes or a dash of hot sauce.
- Mix in some grated carrots or zucchini for extra veggies and color.
Serving Suggestions
Serve these eggless tuna patties with a fresh green salad or roasted veggies. They also work well in a sandwich or wrapped with lettuce, tomato, and a little tartar sauce. Don’t forget that extra squeeze of lemon juice right before serving!
Storing and Freezing Instructions
- To store: Keep leftover patties in an airtight container in the fridge for up to 5 days.
- To freeze: Place uncooked patties on a baking sheet and freeze. Once solid, transfer to a freezer bag. Thaw and then cook as instructed, or bake the frozen patties at 350°F (180°C) for about 25–30 minutes.
Frequently Asked Questions
Yes, but be sure to drain it well to avoid greasy patties.
Definitely! Just place them on a parchment-lined baking sheet and bake at 400°F for about 15-20 minutes, flipping halfway through.
You can substitute white bread crumbs, panko, crushed saltine or butter crackers, or even quick oats in a pinch!
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Recipe Card
Easy Eggless Tuna Patties
Ingredients
- 12 oz can (340 g) chunk tuna in water, drained
- ½ cup (70 g) breadcrumbs (you can use fresh white bread crumbs, regular breadcrums, panko, or crushed saltine or butter crackers )
- 1/4 cup (35 g) all-purpose flour
- 4 tablespoons (60 g) vegan/eggless mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) lemon or lime juice
- 2 tablespoons (30 ml) olive oil
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Flake the tuna apart in a medium bowl. Add breadcrumbs, flour, mayonnaise, Dijon mustard, parsley, shallot, salt, garlic powder, dill, black pepper, and lemon juice. Mix until well incorporated.
- Form into 4 patties. Use your hands to compact each individual patty so there aren’t any part sticking out or falling apart. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size. Each patty is about 100 g.
- Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
- Gluten-free: Use gluten-free breadcrumbs to make the patties safe for those with gluten sensitivities.
- Dairy-free: This recipe is already dairy-free, but be sure to use a dairy-free mayonnaise to keep it that way!
- Make sure to drain the tuna well to avoid watery patties. You can substitute with salmon if preferred.
- Don’t overmix the ingredients—just enough to combine everything, so the patties stay tender.
- If the mixture feels too wet, add a little more flour to help with binding.
- Be patient when cooking—let the patties get golden brown on one side before flipping.
- Add chopped capers for a briny twist.
- For a bit of heat, throw in some red pepper flakes or a dash of hot sauce.
- Mix in some grated carrots or zucchini for extra veggies and color.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This was very good, hubby loved it! The patties stayed together very well. Very tasty too! We used cocktail sauce on the side, will definitely make again!
Hello Camille! Yay! 🎉 I’m so happy to hear that you and your hubby loved it! 😊 and pairing them with cocktail sauce sounds delicious! Thank you for your kind words, and I’m thrilled you’ll be making them again. Happy cooking! 🍽️✨💕
amazing taste and easy to do!
Wow! Excellent, and so simple! Liked it a lot.
Thank you so much for your wonderful feedback! I’m so glad you found the recipe excellent and simple to make. It means a lot to me to hear you enjoyed it!